CHOOSING AND USING CUTS OF BEEF
Braising steak (sometimes known as casserole Steak)is cut from a variety of muscles which needs slow, moist cooking to keep it melt-in-the-mouth tender. Braising steak is usually sold in whole pieces but you can get your butcher to dice it up for you or do it yourself at home.
Braising steak is ideal for braising and slow-cooking. Do not cook it like you would a normal steak, as it will not be as flavoursome and tender as it can be when properly cooked.
Braising steak is ideal for braising and slow-cooking. Do not cook it like you would a normal steak, as it will not be as flavoursome and tender as it can be when properly cooked.
A typical recipe using Braising Steak is Beef and Spring Vegetable Casserole
The Centre Cut Steak (sometimes called Bullet Steak) is taken from the 'thick flank', between the rump and the topside and silverside. This produces a very lean steaks that are suitable for grilling or pan-frying. Because they are very lean they will be dry and tough if cooked more than medium.
If you prefer your steak medium or well-done you might want to try a rib eye. If you are looking for something that tastes delicious cooked rare to medium, try a fillet or a flat iron for more flavour.
If you prefer your steak medium or well-done you might want to try a rib eye. If you are looking for something that tastes delicious cooked rare to medium, try a fillet or a flat iron for more flavour.
A typical recipe using Centre Cut Steak is Juicy Centre Cut Beef Steaks
The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts.
Fillet Steak is the most expensive of all the steak cuts as you only get about 2kg of fillet per animal.
Fillet Steak is the most expensive of all the steak cuts as you only get about 2kg of fillet per animal.
A typical recipe using Fillet Steak is Fillet Steak en Cro�te
The Flat Iron is taken from the 'feather' muscle which is in the chuck and blade section of the beef animal. External gristle from the muscle is removed leaving nicely marbled lean steak, best cooked rare or medium rare in the classic method (very, very hot pan or grill; both sides sealed and rested well in a warm place).
Flat Iron Steak is a very popular steak in the United States. It was given its name because the steak is the same shape as the plate of an old fashioned flat iron.
Flat Iron Steak is a very popular steak in the United States. It was given its name because the steak is the same shape as the plate of an old fashioned flat iron.
A typical recipe using Flat Iron Steak is Flat Iron Steak with Red Wine Sauce
A Beef Mini Roast is a small joint of beef of around 10oz-1lb - 300-500g. It's suitable for two to three people and is ready in under an hour. Ideal for midweek, the mini roast is a popular choice for people looking for something easy but delicious when they are short of time or don't need to feed lots of people.
Beef mini roasts are also known as mini joint, mini roasting joint, small roasting joint, small roast, small joint, easy carve joint, quick roast.
Beef mini roasts are also known as mini joint, mini roasting joint, small roasting joint, small roast, small joint, easy carve joint, quick roast.
A typical recipe using a Beef Mini Roast is Beef Mini Roast with Walnut and Parsley Pesto
Minute Steak can be cut from a variety of muscles but is often from the thick flank. It is cut thinly (about 1cm thick) and so cooks quickly - great for a quick meal or a sandwich, and very economical.
Minute Steak needs to be cooked quickly so that it retains its succulence and doesn't dry out and become tough. As the name suggests it is best cooked in a large hot frying pan for about a minute on each side or a little less if you want them rare.
Minute Steak needs to be cooked quickly so that it retains its succulence and doesn't dry out and become tough. As the name suggests it is best cooked in a large hot frying pan for about a minute on each side or a little less if you want them rare.
A typical recipe using Minute Steak is Flank Steak With Cabrales Cheese
Rib Eye Steaks are cut from the eye of the fore-rib. They carry a little more fat than other steaks so are great if you like your steak cooked a little longer, as the fat will melt and keep the steak succulent, tender and add lots of flavour.
For a different steak that's full of flavour and marbled with fat, try a club steak or a sirloin steak that has fat on top. For something leaner try a fillet or a centre cut steak.
For a different steak that's full of flavour and marbled with fat, try a club steak or a sirloin steak that has fat on top. For something leaner try a fillet or a centre cut steak.
A typical recipe using Rib Eye Steak is St Georges Caramelised Chilli Beef Steaks
Bistro Rump Steak is taken from the most tender part of the rump and is highly trimmed to produce a tender, flavoursome steak. It is slightly smaller than the prime rump steaks taken from the centre rump.
The Bistro rump steak looks very similar to fillet steak and is very tender, lean and full of flavour. It is best grilled or pan-fried in a large hot frying pan then left to rest for a few minutes in a warm place before serving.
The Bistro rump steak looks very similar to fillet steak and is very tender, lean and full of flavour. It is best grilled or pan-fried in a large hot frying pan then left to rest for a few minutes in a warm place before serving.
A typical recipe using Rump Steak is Rump Steak Stuffed with Stilton
Beef Shin is a well flavoured cut from the leg which is sold as bone-in or boneless medallion-shaped pieces of meat.
Beef Shin is perfect in a rich tasty casserole as it will thicken up the sauce itself since it contains some gristle and connective tissue which, when cooked long and slow, turns into jelly which gives it the wonderful rich beef flavour. If you buy shin of beef with the bone in you can cook it 'osso buco' style.
Beef Shin is perfect in a rich tasty casserole as it will thicken up the sauce itself since it contains some gristle and connective tissue which, when cooked long and slow, turns into jelly which gives it the wonderful rich beef flavour. If you buy shin of beef with the bone in you can cook it 'osso buco' style.
A typical recipe using Beef Shin is Boeuf � la Bourguignone
Taken from the hindquarter Silverside is a large, lean, boneless cut of meat with very little marbling of fat and a wide-grained texture. It gets its name from the shiny silvery membrane covering its internal surface.
Silverside is best pot-roasted or roasted in the oven with some liquid in the roasting tray so that steam is created to keep the joint moist. Don't forget to rest your joint for at least 20 minutes before serving.
Silverside is best pot-roasted or roasted in the oven with some liquid in the roasting tray so that steam is created to keep the joint moist. Don't forget to rest your joint for at least 20 minutes before serving.
A typical recipe using Silverside of Beef is Sunday Roast Beef
Sirloin Steak comes from the sirloin section, which is on the back of a beef animal between the fore-rib and the rump. It has great flavour and is suitable for grilling, pan-frying, griddling or cooking on a BBQ.
Legend has it that Sirloin is so called because it was knighted 'Sir Loin' by Henry VIII (but we are a little suspicious of that story!). Sirloin is also known as Entrecote which comes from the French meaning between the two sides (and that seems a bit more logical to us!)
Legend has it that Sirloin is so called because it was knighted 'Sir Loin' by Henry VIII (but we are a little suspicious of that story!). Sirloin is also known as Entrecote which comes from the French meaning between the two sides (and that seems a bit more logical to us!)
A typical recipe using Sirloin Steak is Steak For A Winter Evening
Topside comes from the inner muscle of the thigh. This muscle is reasonably tender and very lean so it makes a good roasting joint. Your butcher will often secure a layer of fat to the top of the joint which 'bastes' the joint while cooking.
Topside is ideal for roasting as it is very tender and can be carved into lean slices. Alternatively it makes a great pot-roast or can be braised on a bed of vegetables and stock. Don't forget to rest your joint for at least 20 minutes before serving.
Topside is ideal for roasting as it is very tender and can be carved into lean slices. Alternatively it makes a great pot-roast or can be braised on a bed of vegetables and stock. Don't forget to rest your joint for at least 20 minutes before serving.
A typical recipe using Topside of Beef is Roast Beef with Marmalade Marinade
